Savoury Zucchini Muffins in 30 Minutes

Instructions:

1. Grate the zucchini using the large holes of the grater. Place the shreds into a clean kitchen towel and twist tightly over the sink to expel as much water as possible until it feels like a damp sponge.
2. In a large bowl, whisk together the flour, baking powder, salt, pepper, and garlic powder until fully incorporated.
3. In a separate small bowl, whisk the eggs, Greek yogurt, olive oil, and lemon juice until smooth.
4. Pour the wet mixture into the dry ingredients and stir with a spatula until just combined; stop as soon as flour streaks disappear.
5. Gently fold in the squeezed zucchini, shredded cheddar, and sliced green onions.
6. Divide the batter evenly among 12 muffin cups in a prepared muffin tin.
7. Bake at 375°F (190°C) for 18–22 minutes, or until the tops are golden-brown and a toothpick inserted into the center comes out clean.